Mint Chocolate Chip Ice Cream (With real mint)
Print RecipeEquipment
- 1 Ice Cream Maker I use a kitchenAid attachment
Ingredients
- 2 1/2 cups Heavy cream
- 2 cups Whole milk
- 3 tbsp Cornstarch
- 1/4 tsp Salt
- 1 cup Granulated sugar
- 4 oz Dark chocolate
- 2 tsp Oil I use light tasting olive oil
Instructions
- Pour heavy cream and whole milk into a medium saucepan and heat to 150 degrees Fahrenheit.
- Add in 1-2 whole cups of mint leaves, give a light stir, then cover the saucepan with the lid and let the mixture steep for 2 hours.
- Strain out the leaves and pour the mixture back into the saucepan. Begin heating to 150F once again.
- Meanwhile, add sugar, cornstarch, and salt to a large, heatproof glass bowl and stir with a whisk to combine.
- Once the milk mixture is heated, pour a splash of it into the sugar bowl and stir until smooth. Make sure no lumps of cornstarch are left behind.
- Keep adding splashes of cream, pausing to stir in between, until there's about half of the cream left in the saucepan. The goal is to help the sugar/cornstarch mixture assimilate with the rest of the cream.
- Pour the now smooth and thinned sugar and cream mixture into the saucepan with the rest of it. Turn the heat to medium low.
- Stir continuously with a whisk until the mixture starts to gently rise and thicken. This should take anywhere from 3-5 minutes. Do not let it boil or the cream will curdle! :( The mixture is done when it resembles a thin pudding and a tail begins to form behind the whisk.
- Immediately remove from heat and pour into a large glass heatproof bowl. Add 1/4 tsp of peppermint extract and stir to combine.
- Cover the bowl with plastic wrap, making sure to touch the cream with the plastic. This will prevent a skin from forming.
- Place in the fridge for 8 hours or overnight until the cream is completely cold. (The longer it sits, the deeper the flavors will meld, and the creamier your ice cream will be.)
- Once ready to churn, pour ice cream into your ice cream maker. Set it to 'stir' if using a Kitchenaid stand mixer and let it go for about 10 minutes.
- Meanwhile, add 2 tsp of oil to your chocolate shavings and melt in a glass bowl over a double-boiler. Stir slowly and consistently until completely melted. Set aside.
- The cream is done when it looks thick with very large lumps swirling in the bowl. If using a kitchenaid mixer, it will be touching the attachment holding the churning device and have ice cream circling around the outer edges. Stop here.
- Dip a spatula into your chocolate and drizzle over the ice cream, stir using a separate spatula, then repeat the process until you've used all of the chocolate. The ice cream should now have plenty of beautiful chocolate shavings scattered throughout.
- Scoop into a 1 or 1.5qt airtight container and place in the freezer. Depending on what size you've chosen you may have some ice cream leftover. Enjoy!
Servings: 4 people